Roasted Pumpkin Bisque is made with a fresh sugar pie pumpkin. It’s served with an (optional, but delicious) mushroom gruyere crostini.
This recipe was originally created when I entered it into a recipe contest many years ago. The challenge was to come up with a recipe using Pacific Natural Foods broth and mushrooms. You can use any brand of broth, of course, but Pacific Natural Foods makes a mushroom broth, and that is what this recipe calls for. You are welcome to substitute vegetable or chicken broth, if you cannot find the mushroom broth.
I have a recipe for Pumpkin Soup with Gruyere that is quite fantastic, so I used that recipe as the inspiration to make this one.
Ingredients needed:
- sugar pie pumpkin
- butter
- fresh thyme
- sea salt and freshly ground black pepper
- extra virgin olive oil
- onion
- mushroom broth (or vegetable or chicken)
- dry white wine
- apple cider or apple juice
- ground cardamom, ground ginger and ground cayenne pepper
- whipping cream
- baguette
- garlic
- shiitake mushrooms and cremini mushrooms
- Gruyere cheese
How to make Roasted Pumpkin Bisque:
The complete, printable recipe is at the end of this post.
PREPARE THE ROASTED PUMPKIN:
-
Preheat oven to 425°F. Spray a baking sheet lightly with nonstick spray.
-
In a medium bowl, toss the pumpkin with butter, thyme, sea salt and pepper. Spread on the baking sheet; bake for 20 minutes, or just until tender. Remove from the oven, and reduce the oven to 400°, so it’s ready for preparing the crostini.
PREPARE THE SOUP:
-
In a medium saucepan, heat the olive oil to medium-heat. Add the onion; sauté until the onion is tender and beginning to brown lightly at the edges (about 5 minutes). Add in the thyme, broth, wine, cider, cardamom, ginger, cayenne, salt and pepper. Scoop the roasted squash into the broth; bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.
-
Pour the soup mixture into a food processor and process until smooth and creamy. Return to the pan. Add the cream, stir and keep on low heat.
This roasted pumpkin bisque is definitely a gourmet, restaurant-style recipe. It would be perfect for a dinner party.
I didn’t take home a prize for this from this recipe contest, but this soup recipe remains a favorite in our house. So that’s a win!
It turns out to be so creamy and delicious. The roasted pumpkin lends a yummy, earthy flavor to the soup. Combined with all of the spices, mushroom broth and a little sweetness from the apple juice… it all really works wonderfully.
How to make Mushroom Gruyere Crostini:
This part of the recipe is completely optional, but I highly suggest you make the crostini for dunking in the soup. It’s an amazing combination!
If you’re looking for more great soup recipes, you might also enjoy my Easy Lentil Soup or this Cozy Pasta Parmesan Soup. Bean and Sausage Soup and Best Clam Chowder are also soup recipes that are worth trying!
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the bisque’s WW Points on the recipe card below.
Roasted Pumpkin Bisque
Recipe Details
Ingredients
ROASTED PUMPKIN:
- 1 small (8-ounces) sugar pie pumpkin, peeled and cut into ¾-inch pieces
- 1 tablespoon butter, melted
- ½ teaspoon chopped fresh thyme
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
SOUP:
- 1 tablespoon extra virgin olive oil
- ¾ cup chopped onion
- 1½ tablespoons chopped fresh thyme
- 2 cups mushroom broth (can sub chicken or vegetable)
- ½ cup dry white wine
- ½ cup apple cider or apple juice
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cayenne pepper (or more, to taste)
- ½ teaspoon sea salt (or more, to taste)
- ⅛ teaspoon freshly ground black pepper (or more, to taste)
- ⅓ cup whipping cream
CROSTINI:
- 8 thin slices baguette
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 5 ounces sliced shiitake mushrooms
- 5 ounces sliced cremini mushrooms
- 1½ cups shredded Gruyere cheese
Instructions
PREPARE THE ROASTED PUMPKIN:
- Preheat oven to 425°F. Spray a baking sheet lightly with nonstick spray.
- In a medium bowl, toss the pumpkin with butter, thyme, sea salt and pepper. Spread on the baking sheet; bake for 20 minutes, or just until tender. Remove from the oven, and reduce the oven to 400°, so it's ready for preparing the crostini.
PREPARE THE SOUP:
- In a medium saucepan, heat the olive oil to medium-heat. Add the onion; saute until the onion is tender and beginning to brown lightly at the edges (about 5 minutes). Add in the thyme, broth, wine, cider, cardamom, ginger, cayenne, salt and pepper. Scoop the roasted squash into the broth; bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.
- Pour the soup mixture into a food processor and process until smooth and creamy. Return to the pan. Add the cream, stir and keep on low heat.
PREPARE THE CROSTINI:
- Place the bread slices on a baking sheet. Put in the oven for 3 to 4 minutes, just until lightly toasted. Remove from the oven.
- In a large saute pan, heat the olive oil at medium heat. Add the garlic and mushrooms. Saute until the garlic is fragrant and the mushrooms are no longer dry.
- Divide the mushrooms between the toasts, piling them on top. Sprinkle with Gruyere cheese. Place the toasts back into the oven until the cheese is melted, about 3 to 4 minutes.
- Serve the Mushroom-Gruyere Crostini with the Pumpkin Bisque. Dunking is encouraged!
Notes
- Weight Watchers Points are calculated for the soup only.
Nutrition
Oh my! This looks and sounds divine!!!! Bookmarked!
That looks soooo good, Lori! Yum!!
I voted! I can’t wait to make this! It looks so deliciously autumnal and savory and delicious. Mmmm I love pumpkins! Hooray for the return of fall!
Mmmm You got my vote! This sounds so yummy! Now if I can just find a sugar pie pumpkin..
@Marnie, They should have them at your regular market. They’re the only pumpkins that you should be using to cook with– usually labeled as “pie pumpkins” or “sugar pumpkins.” You’ve probably seen them before & just not noticed what they were called. Look for pumpkins that are about the size of a baby’s head!
Ummmm, Lori? Can you just pass me some of the mushroom crostini and I’ll try the soup later?
that crostini with mushrooms looks amazing – what a great combination of textures, flavors, and colors!
This looks amazing! I’m pretty sure I could eat this for the entire fall season and not get tired of it. 🙂
Fabulous fall meal!